I had a very squirrelly weekend last week. It wasn’t full of bushy-tailed, nut-eating rodents (they don’t live in New Zealand); I was the squirrel in my weekend. Squirrelling away food for later.
Thursday, I addressed an overabundance of zucchini by making zucchini bread. I tucked three loaves into the freezer to eat in the coming weeks.
On Friday, I used more of that zucchini, along with lots of other vegetables from the garden to make a vat of pasta sauce. Some of the sauce was eaten for Friday’s dinner, but most went into the freezer to eat in the coming months.
On Saturday, I shelled dry beans from the garden. Once they’ve fully dried, I’ll pack them in jars to be made into chilli and refried beans over winter.
Later that day, I made six meals worth of veggie burgers to squirrel away alongside the pasta sauce in the freezer.
All weekend, I had the dehydrator running, drying fruit and vegetables for tramping (backpacking) trips over the next year.
On Sunday, I picked, processed and froze the year’s harvest of soy beans.
My husband got into the act, too. He made two large pizzas, two-thirds of which we froze for future meals.
The garden is beginning to empty and the freezer is filling up. It’s a good feeling, in spite of the work involved. Like a squirrel, I’ll be able to curl up in my nest through the winter, nibbling on the food I’ve stored up.